# What You'll Need:
→ Grains & Legumes
01 - 1 cup whole wheat berries, rinsed
02 - 1 cup dried brown or green lentils, rinsed
→ Aromatics & Vegetables
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 medium carrots, diced
07 - 1 red bell pepper, diced
08 - 1 (14 oz) can diced tomatoes
09 - 4 cups vegetable broth
→ Spices
10 - 2 tbsp olive oil
11 - 2 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1 tsp turmeric powder
14 - 1 tsp garam masala
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp chili flakes (optional)
17 - Salt and black pepper, to taste
→ Finishing Touches
18 - 1/2 cup fresh cilantro, chopped
19 - 1 tbsp fresh lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# Method:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent, approximately 5 minutes.
02 - Stir in the minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper to the pot and cook for 3 minutes, stirring occasionally.
04 - Sprinkle in ground cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes if using. Stir continuously for 1 minute to release the spices’ aromas.
05 - Add rinsed whole wheat berries and lentils to the pot. Pour in diced tomatoes with juices and vegetable broth. Stir gently, scraping the pot to incorporate any browned bits.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes, or until wheat berries and lentils are tender and the curry has thickened. Stir occasionally and add additional broth or water if necessary.
07 - Season with salt and black pepper to taste. Stir in fresh lemon juice and half of the chopped cilantro.
08 - Ladle into bowls and garnish with remaining cilantro. Optionally, add a dollop of Greek or coconut yogurt. Serve warm.
